Pickled Banana Peppers
This quick pickled banana peppers recipe is perfect for beginners and requires no complicated canning process.
If you’ve never pickled anything before, pickled banana peppers are a great place to start. This quick pickle method requires no special canning equipment and takes just a few simple steps to turn fresh banana peppers into a tangy, crisp topping. With years of experience cooking, gardening and preserving food at home, I’ve kept this method straightforward so you can get reliable results without overcomplicating the process.
What is pickling?
Pickling is a method of preserving food by soaking it in acidic brine. Brine is commonly made with vinegar, water, salt and sometimes sugar and spices to enhance the flavor. The brine makes the flavor tangy, zesty and super flavorful. The texture is crisp and refreshing.
The method used in this recipe is commonly called “quick pickling” which doesn’t reply on fermentation. Instead, you make the brine and add the produce to the jars and store it in the fridge. They are ready to eat relatively quickly and it requires no special equipment.
Ingredients Needed
- Banana Peppers: this method can be applied to other peppers, just be mindful if you are using spicy peppers you need to be cautious of the seeds.
- Vinegar: I use both regular distilled vinegar and apple cider vinegar. I love the flavor the mix gives it, but you can use only distilled vinegar if you wish.
- Sweetener: any variety including granular sweeteners like sugar or monk fruit, or liquid sweetener such as agave, or honey.
- Garlic, Salt and Red Pepper Flakes: these are our flavor makers. The red pepper flakes are optional, but recommended if you like a little spice.
Tips for Quick Pickling
Storage
- Refrigerate: Store quick pickled peppers in a clean airtight jar in the refrigerator.
- How they last: For best quality, use within 2 to 3 weeks
- Submerged: Make sure the peppers remain covered by the brine.
Yield
A few variables make this yield fluent, here are things to keep in mind:
Your final yield will depend on how thickly you slice the peppers and how long you boil the vinegar mixture. If you allow more liquid to evaporate and/or slice your peppers super thin so they are more pliable you will have slightly less. Here are the rough measurements:
- 3 pint jars
- 6 half pint jars (roughly 8 ounces each) – useful for gifts or smaller portions
Other Canning Recipe
Garden Fresh Recipes
Quick Pickled Banana Peppers
Ingredients
- 5 cups sliced banana pepper rings
- 1 ½ cup water
- ½ cup white distilled vinegar
- ½ cup apple cider vinegar
- 1 tablespoon sweetener of choice , sugar, honey, or monk fruit
- 1 tablespoon salt
- 1 teaspoon minced garlic
- 1 teaspoon red pepper flakes , optional
Instructions
- Slice the peppers into rings, discarding the ends. Set aside.
- In a saucepan, combine the water, vinegars, garlic, salt, sweetener, garlic, and red pepper flakes if using. Bring the mixture to a simmer and remove from heat.
- Add the peppers to a heat proof jar and pack them down as much as you can, then pour the vinegar mixture over the peppers.
- Allow the mixture to cool to room temperature before you secure the lids.
- Chill at least 24 hours to allow the peppers to pickle.
Jars
- You can use any jar you prefer, please see yield notes in the post, but this recipe produces roughly 3 pint jars.
Video
Nutrition
